Butternut Squash & Beetroot Salad

Name: Butternut Squash & Beetroot Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb/ 450g butternut squash; 3 medium beetroots (about 350g); 1 tablespoon olive oil; 2 handfuls (120g/ 4 oz) spinach and arugula; 1/2 cup (60g) crumbled feta cheese; 1/3 cup chopped walnuts; 1/2 cup uncooked brown rice or 1 1/2 cups cooked; 1 tablespoon olive oil; 3 tablespoons red wine vinegar; 1 tablespoon dijon mustard; 1/4 cup fresh orange juice; Salt and pepper, to taste

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This roasted butternut squash and beetroot salad combines leafy greens, brown rice, feta, and walnuts with a simple orange vinaigrette. It's easy, healthy, and the perfect side for any meal!

Butternut squash beetroot salad served in a bowl with roasted vegetables, feta, spoons and dressing on the sides.

As soon as the weather cools, I gravitate toward hearty, nourishing salads packed with nutritious, seasonal ingredients. Today’s beetroot and butternut squash salad recipe takes a classic side and elevates it into a dish worthy of any special occasion.

Roasting the beetroot and squash brings out their natural sweetness, which pairs beautifully with leafy greens, salty feta, crunchy walnuts, and brown rice for extra substance. A simple orange vinaigrette adds acidity and depth, enhancing all the flavours. You can enjoy it as is or jazz it up with canned legumes like lentils, shredded meats, or serve it over a bed of hummus or thick greek yogurt.

Beetroot salad served in a bowl with wooden spoons.

Ingredients you’ll need

You only need 10 ingredients to make this beetroot and butternut squash salad:

Leafy greens: A mix of tender baby spinach and peppery arugula (rocket) adds a great flavor balance to the salad.
Butternut squash: Nutty and naturally sweet, it's rich in immune-boosting beta carotene. Use a whole squash or pre-cut cubes for convenience.
Beetroot: Roasted beets add the perfect touch of sweetness to this savory salad.
Feta cheese: Crumbled cow’s milk feta is my go-to for this recipe.
Roasted walnuts: These provide a lovely nutty flavor and crunch.
Rice: I used brown rice, but white rice works too. For ease, you can use precooked rice.
Vinegar: Red wine or apple cider vinegar both work well in the vinaigrette.
Mustard: Dijon or grainy mustard adds depth to the vinaigrette.
Orange juice: Adds a fresh burst of citrus flavor.
Salt + pepper
Olive oil

Complete list of ingredients and amounts is located on the recipe card below.

How to make Butternut Squash Beetroot Salad

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Prepare the vegetables: Peel and cube the beetroots and butternut squash. Toss with 1 tablespoon of oil, salt, and pepper, then roast for 30-40 minutes until tender and browned. Toast the walnuts on a separate tray for 10 minutes until golden.

Raw butternut squash and beetroot on roasting tray.

Roasted beetroot and butternut squash on roasting tray.

Cook the rice (if using uncooked): Follow the package instructions, then spread on a plate to cool in the fridge.

Make the vinaigrette: In a jar, combine olive oil, orange juice, red wine vinegar, Dijon mustard, salt, and pepper. Shake to mix.

Assemble the salad: In a large bowl, mix the leafy greens, rice, roasted vegetables, walnuts, and feta. Pour over the vinaigrette and toss to coat everything. Enjoy!

Tips and Variations

Grains: Save time by using pre-cooked brown rice, wild rice, quinoa, or leftover grains.
Feta Cheese: Swap feta for goat cheese, grilled halloumi, or dairy-free feta for a vegan option.
Vegetables: Substitute butternut squash or beets with roasted sweet potatoes, carrots, or winter squash like acorn, delicata, or honeynut. To save time, use canned or pre-cooked beets from the produce aisle.
Nuts: Replace walnuts with roasted pecans, pumpkin seeds, or pine nuts.
No Oranges?: Use apple juice or 2 tablespoons of lemon juice for a tangier taste.
Leafy Greens: Use any store-bought greens or kale. For kale, massage with dressing to soften.
Proteins: Add shredded turkey, chicken, beef, or canned lentils or chickpeas for a meat-free option.

Storing leftovers

Store any remaining beetroot and butternut squash salad in the refrigerator for up to 3 days in an airtight container. To prevent the salad leaves from wilting, I recommend using only half of the vinaigrette if you don’t plan to eat the entire salad at once.

Recipe FAQ

Do you have to peel beets before roasting them?

No, you don’t need to peel beets before roasting. The skin softens during roasting and is edible, but you can peel them before or after if you prefer.

How do I know when beetroot is cooked through?

You'll know beetroot is cooked through when a fork or skewer easily pierces the center with little resistance. The texture should be tender but not mushy, similar to a cooked potato.

Is this salad served warm or cold?

This salad can be served either warm or cold. Some enjoy it warm with freshly roasted vegetables while others prefer it chilled with all ingredients cooled.

Butternut squash beetroot salad served in a bowl with wooden spoons at the bottom.

More Autumn Salads

Chicken, Butternut Squash & Feta Salad

Roasted Chickpea Pumpkin Salad

Sweet Potato, Brown Rice + Quinoa Salad

Pumpkin Spinach Feta Salad

If you try this butternut squash and beetroot salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.